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Shun's bread knife serration pattern is sort of a mix of east/west. It's neither a western pointy tip nor a reversed scallop eastern style - it's sort of almost both. To sharpen these you can use the corner of a waterstone by sliding it in and out of the gulleys of the serrations - make sure to go it both directions - push and pull. De-burring may be more difficult using by stropping the back side on leather although you can use a felt pad is for both sides.

Now I just went and checked to see what pattern that the Karmer Shun bread knife uses and it appears to be a 1 large/2 small rolling reversed scallop but I can't find any front side picture that shows this clearly. See http://www.surlatable.com/product/PR...-10%26%2334%3B for the back side.

the only shun i still own from my ignorant days is the 9" shun classic bread knife. we still use it a lot and i found that it works better than most bread knives because of the rounded edges making cleaner cuts and not tearing through food. its a nice serrated home knife

I have a Shun Kramer bread knife. Dave is right in that it's a 1large/ 2 small rolling reverse scallop. It is also single bevel. I've had this knife for a couple years and I haven't had to sharpen it yet. It is very hard (RCH 64-66) and the best bread knife I've ever had. When it does need a touch up I'll probably just use a ceramic steel.

It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.

Shun's bread knife serration pattern is sort of a mix of east/west. It's neither a western pointy tip nor a reversed scallop eastern style - it's sort of almost both. To sharpen these you can use the corner of a waterstone by sliding it in and out of the gulleys of the serrations - make sure to go it both directions - push and pull. De-burring may be more difficult using by stropping the back side on leather although you can use a felt pad is for both sides.

Now I just went and checked to see what pattern that the Karmer Shun bread knife uses and it appears to be a 1 large/2 small rolling reversed scallop but I can't find any front side picture that shows this clearly. See http://www.surlatable.com/product/PR...-10%26%2334%3B for the back side.

I feel that the lack of pointy tips makes deburring a bit more hassle-free, since the biggest risk with deburring the serrations is rounding off the points.

That said, I sharpened a Forschner bread knife for a guy at work the other day, it took too long, and when it was done, it was very satisfactorily sharp--and it used that sharpness to steer to a hard left with every cut. Didn't make it any easier to use.